Today we’ve got a tasty everyday recipe sure to delight anyone you serve it to. Don’t let the name black risotto with octopus and chili oil intimidate you. While you may have heard that risotto is a challenging dish to perfect, it is quite simple to make if you’ve got the patience to stir constantly for 15 minutes! Plus, this particular recipe has got that bit of kick to spice up dinner any night of the week!
To share: Serves 4
Difficulty: Medium
Time: 35 min
Serve as: Main course
Calories: 260 Cal/serving
1 package precooked el Rey del Pulpo octopus, diced, tips reserved
1 3/4 cup Arborio rice, or other appropriate rice (see tips)
4.25 cups seafood or fish stock
1 onion, diced
1/2 leek, diced
2 cloves garlic, minced
1/3 oz squid or cuttlefish ink
1/2 cup white wine
1 tbs butter
Grated Parmesan cheese
Olive oil
Salt
OIL:
2 cloves garlic
1 red chili
Small bunch fresh parsley
Olive oil
If you’d like to modify the number of people this recipe serves, remember the proportion of liquid to rice should be three to one, i.e., a 3 oz serving of rice will require 9 oz of stock.
While the type of rice you use is absolutely critical, there are a number of rice types you can use for this black risotto with octopus recipe. Arborio and Carnaroli are the best options because they have the most starch.
Serve this dish immediately as this type of rice is best served freshly made to enjoy its texture and flavor.
If you’d like to make more tasty octopus rice dishes for your friends and family, give our Italian Octopus Risotto or Easy Octopus Rice recipes a go.
Did you like our black risotto with octopus recipe? Rate it!
